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Tart & Tangy Pickled Cranberries

Tart & Tangy Pickled Cranberries recipe || The perfect compliment to any fall salad or charcuterie board. || @thismessisours #vegan #Thanksgiving

‘Tis the season for holiday platters! Hands down my favorite accompaniment to our holiday cheese platters and charcuterie boards are these gorgeous pickled cranberries. 

I know I am a self professed pickle hater, but these are totally different. They’re tart, tangy, and slightly sweet which makes them the perfect pairing for all sorts of fall’s best dishes!

Tart & Tangy Pickled Cranberries
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Cook time: 
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Serves: 2½ cups
 
Ingredients
  • ¾ cup sugar
  • 1½ cups red wine vinegar
  • ½ teaspoon coriander seeds
  • ½ teaspoon peppercorns
  • 1 cinnamon stick
  • 12 ounces fresh or frozen cranberries
Instructions
  1. In a medium saucepan, combine sugar and red wine vinegar.
  2. Tie coriander seeds, peppercorns, and cinnamon stick in a square of cheesecloth and add to pan. Bring to a boil over medium-high heat, stirring to dissolve sugar.
  3. Add cranberries and return to a boil. Lower heat to a simmer and cook until skins begin to split, if your cranberries are room temperature this can happen in as little as 30 seconds, if they are cold from the refrigerator it could take up to 2 minutes.
  4. Let cool in saucepan, remove and discard spice sachet, and transfer cranberries and liquid to a jar. Refrigerate in sealed jar until ready to use.
Looking for some recipes to use these beauties in? I’ve gotcha covered! 

Easy Holiday Kale Salad with Cinnamon Roasted Cauliflower recipe | @thismessisours

This Easy Holiday Kale Salad with Cinnamon Roasted Cauliflower is perfect for the holiday’s and don’t even get me started on those potato chip crusted goat cheese medallions, they pair with pickled cranberries like a match made in heaven! 

Autumn Cobb Salad + Turmeric Poppy Seed Dressing | @thismessisours

This Autumn Cobb Salad + Turmeric Poppy Seed Dressing has all the right textures and flavors for fall, but it was screaming for something with a bit of twang. Those pickled cranberries did the trick and then some! 

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ABOUT MEG

Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.